Fry the ginger, onion, tomatoes and garlic in a little olive oil on low, when the onions start to go clear and the pumpkin, peanunt butter the stock. mix slowqly and throughly on low heat. Add the Braggs to taste. Toss together pasta and sauce in a big bowl and serve warm.

In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.

Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.
Dr. Seuss (1904 - 1991)

Yeah...what is the shelf life? I think the puree is what I would can because that is what I use. It might be easier to do a big batch all at once rather than having to cook and puree the pumpkin every time.

Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.
Dr. Seuss (1904 - 1991)